3 March 2008

I have been crossing my fingers and toes all week in the hopes that Spring is here to stay. So far it is working a charm. This morning before I headed off to work I cooked the bacon somewhat and threaded these pork tenderlion morsels onto skewers to speed up the preparation process a little for when it was time to make dinner. They are quick to make nevertheless. Wrapping them with bacon helps add juices to the otherwise lean pork tenderloin...rosemary infuses them with flavour. I brushed the balsamic mustard mixture onto the kebabs with a sprig of rosemary as well...just another little trick I learned on the Food Network.

Anyone who reads my blog may be surprised that this is not a chicken, salmon or potato dish...wink...wink... I do sometimes eat something else :D

Cut each tenderloin into 6 rounds; wrap 1 piece of bacon around side of each. Poke metal skewer through bacon and pork through to other side; remove skewer. Thread rosemary sprig through hole to extend on other side. Thread 3 tenderloins at right angle to rosemary onto each of 6 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)In small bowl, combine mustard, vinegar, oil, salt and pepper; brush over flat sides of pork. Broil on greased rimmed baking sheet, 8 inches (20 cm) from heat, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes. Transfer to platter; pour pan juices over top.

NOTE: Use rosemary with thick stalks.To grill kabobs, cook on greased grill over medium-high heat for 16 to 18 minutes.

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I really like what you did with this--its simple, but looks mouthwatering, whether it be the pork, the bacon, the mustard, the rosemary (I might as well name every ingredient, lol!). I don't eat nearly enough pork and will have to give this a try!

Oh Yummy!! I love anything with Bacon on it... But Val.. jus think, add some peppercorns, a few madnarin oranges on the skewer and you have yourself Another entry for the Royal Foodie Joust. Oh, but it shouldnt matter - your winning!! Good luck on the joust!

Kabobs are one of my favorite things to make, especially if guests are over. You can really load those guys up with meat and veggies! I have a wonderful marinade for pork kabobs that I will have to get to you. Or hey, maybe I will make them and post!!!! Bacon is a great idea and I bet it imparts a nice extra flavor!Keep those fingers crossed:D

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.